Abstract
Three types of white grapes, Niagara, Riesling and Verdelet, grown in the Niagara Peninsula were vinified by three methods. Method 1 involved chaptalization of the must, correction for acidity, addition of urea, inoculation and fermentation at 21°C until completion; the wine was fined with bentonite, tannin and gelatin, filtered, cold stabilized and filter-sterilized prior to bottling. Method 2 differed from Method 1 with respect to clarification of the must by sedimentation at 2°C, racking, addition of calcium bentonite, inoculation and fermentation at 13°C until completion. At time of bottling, half of the wine made by Method 2 was edulcorated (6.9-9.9%) with clarified juice reserve. This treatment constituted Method 3.
Fermentation for Method 2 took four times longer than for Method 1; however, Method 2 wines needed no further fining and were ready for bottling in the same time as wines made by Method 1 irrespective of type of grape. H2S developed in Riesling wines made by Method 1 but not in those made by Method 2. The yield of alcohol was higher for Method 2 than for Method 1. Addition of juice reserve to the wines increased the sugar content, reduced significantly the alcohol content but did not affect the pH and the total acidity. The amount of juice reserve required by wines Method 3 is not independent of the characteristics of the variety and cannot be standardized.
- Received September 1978.
- Revision received December 1978.
- Accepted December 1978.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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